Sponge Cake Towers with Strawberry Filling

The eggs are separated properly. The egg yolks are beaten together with half of the sugar, the egg whites are beaten to snow, sprinkling the remaining sugar about halfway through the “beating time” and working the snow until it is firm and shiny. Both egg mixtures are carefully stirred together. Sift flour and fine cornstarch into the mixture. Divide the dough between two baking bowls and color one part with cocoa.

Then spread the dough on a baking sheet covered with parchment paper and bake it for 6 minutes in a heated oven at 200 °C (this heat is for convection ovens, for “normal” ovens the sponge dough should be baked at 220 °C).

In the meantime, boil the berry mix and the red fruit jelly powder in a saucepan to make the jelly. Mix the curd with the whipped cream and some fresh berries.

Next, place the sponge dough on a damp kitchen towel sprinkled with sugar and peel off the parchment paper.

Use a ring to cut out circles. Coat some of the circles with the red fruit jelly, others with the berry cream quark and layer them alternately to form small towers (approx. 3 to 4 sponge cake circles). Sprinkle everything together with powdered sugar, garnish with fresh berries.

Info and tips

Sponge cake dough should never stand for a long time, but should be baked on the spot after preparation. If it becomes too s

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